Chimichurri 'Cued Chicken
This barbecued chicken naturally pairs perfectly with the garlicky taste of chimichurri sauce.
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Stand: 30 Minutes
- Calories: 336
- Fat: 17g
- Saturated fat: 4g
- Monounsaturated fat: 9g
- Polyunsaturated fat: 3g
- Protein: 38g
- Carbohydrate: 6g
- Fiber: 1g
- Cholesterol: 112mg
- Iron: 3mg
- Sodium: 585mg
- Calcium: 74mg
- 1 whole chicken, cut into 8 pieces
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons orange zest
- 2 teaspoons chili powder
- 1 teaspoon sea salt
- Olive oil for brushing grill
- Chimichurri Sauce
- 9 garlic cloves, chopped
- 4 small bay leaves
- 1 poblano chile, stem removed and coarsely chopped
- 1 serrano chile, stem removed and coarsely chopped
- 1 teaspoon sea salt
- 1/4 cup plus 2 tablespoons sherry vinegar
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1/2 cup finely chopped fresh oregano
- 1/2 cup finely chopped fresh basil
- 3 tablespoons olive oil
- 1. Rub chicken with pepper. In a bowl, combine orange zest, chili powder, and salt. Rub evenly over chicken. Let stand at room temperature 30 minutes.
- 2. Preheat grill.
- 3. For the Chimichurri Sauce, process garlic, bay leaves, chiles, salt, and 1/4 cup vinegar in a blender; process until a paste forms, scraping down sides as needed. Transfer to a bowl, and stir in parsley, oregano, and basil. Whisk in remaining 2 tablespoons vinegar, oil and 2 tablespoons hot water until well-combined. Keep at room temperature until serving. (Sauce can be stored in the refrigerator in an airtight container up to 3 days.)
- 4. Lightly brush grill rack with oil. Place the chicken, skin side down, on grill, and cook, turning occasionally, for 20 minutes or until well-browned on all sides and the internal temperature reaches 165° when tested with a meat thermometer. Arrange the chicken on a platter, and serve Chimichurri Sauce on the side. Remove skin before eating chicken.
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